Satisfy your sweet tooth with this quick and easy Keto Fudge. It’s rich, creamy, extra chocolate-y, and can be made in only 15 minutes!
I’ve been making this fudge for many years now and it’s always a HUGE hit!! It’s perfect to make for guests because it only takes 15 minutes, is enough for a crowd, and can be prepared ahead of time – it’s a win-win-win!!!
Or, you can make it for yourself to always have a rich, creamy, chocolate-y piece of fudge on hand for when your sweet tooth strikes.
Either way, you really should make it – you won’t be disappointed!!!
Can This Fudge Be Made Paleo?
Yes, they can! Simply sub out Lily’s Lower-Carb Dark Chocolate Chips for soy free chocolate chips such as Enjoy Life Chocolate Chips (Dark or Semi-Sweet).
For a long time I would never label any recipe that called for Enjoy Life Chocolate Chips as Paleo because they have cane sugar in them – which I didn’t think was allowed on Paleo. However, I found out they are considered Paleo which makes me super excited!!! I don’t understand it, but I’m going with it because chocolate chips make everything better ?
Easy Keto Fudge Steps:
If you choose to add nuts, start by toasting them for 5 – 8 minutes at 350 degrees. Then set them aside to cool.
Bring a small saucepan of water to boil. In a large heatproof bowl, combine the coconut cream, honey or keto sweetener, coconut oil or butter, and chocolate chips.
For the coconut cream, you’ll need to scoop out the coagulated cream from the top of a can of full fat coconut milk. For the cream to separate, place the can in the fridge 24 hours. Thai Kitchen or Sprouts brands work best for this!
Then, place the bowl over the pot of boiling water – being sure the bottom of the bowl doesn’t touch the water.
Stir until the everything is melted and creamy. Remove from heat and stir in some vanilla, pinch of salt, and nuts (if using).
Pour into a greased and foil-lined pan. Place in freezer 1 hour to set up. That’s it!!! Quick, easy, and delicious ?
Looking for more Keto Desserts? Check these out!!!
Easy Keto Fudge {Paleo & Dairy Free}
Ingredients
- 1/2 C Coconut Cream*
- 1/4 C Lakanto Monkfruit Sweetener, Swerve Granulated Sweetener, or honey for Paleo
- 16 Oz. Lily's Dark Chocolate Chips approximately 3 Cups. Use Enjoy Life brand for Paleo & soy free (will slightly increase carbs) Can use semi-sweet chocolate if not worried about carbs
- 2 Tbsp. Butter, can use non-dairy or coconut oil *NOTE- I've only tested coconut oil when using the honey option. If using butter with honey option the fudge may be slightly softer.
- 2 Tsp. Pure Vanilla
- Pinch of Salt
- 1 1/2 C Chopped Nuts of Choice optional, I usually use walnuts or hazelnuts 🙂
Instructions
- Preheat the oven to 350 degrees if using nuts.
- Spread the nuts in a single layer on a large baking sheet and bake 5 - 8 minutes or until fragrant. Set aside.
- Prepare an 8 x 8 inch baking dish by lining with foil (cover 2 edges of pan with enough foil to use as handles and remove fudge from pan) and lightly grease with oil of choice. Set aside.
- Bring a small pot of water to a boil. In a large heatproof bowl or pot, add the chocolate chips, coconut cream, honey or keto sweetener, and coconut oil or butter. Place the bowl over the boiling water, being sure the bottom of the bowl doesn't touch the water.
- Stir until everything is completely melted and smooth.
- Remove from heat and stir in the vanilla, pinch of salt, and nuts (if using).
- Pour into prepared pan and place uncovered in freezer for 1 hour or until set.
- Remove fudge from pan by using the foil as handles and cut with a very sharp knife into 1 inch squares. Store in the refrigerator or freezer.
Notes
Nutritional information is approximate and may vary.
Pin Keto Fudge For Later:
Hello Cassidy,
My name is Charles Perryman and I am new to your wonderful site!! I am going to make this fudge and I have one question. Your recipe calls for coconut cream, however in two replys from above the use of “coconut milk” is referred to. I also notice an asterisk beside “coconut cream” in your recipe, however I could not find any references.
Please give me some help on this issue. (I am relatively new to Keto!)
Thanks,
Charles
Hi Charles! The note for the coconut cream is at the top of the recipe card under the name next to the description ? All is says is that for coconut cream, simply place full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. Thai Kitchen, Native Forest, and Sprouts brands work best for this because some brands don’t coagulate well or have a funny aftertaste. I hope this helps and let me know what you think of the fudge!!!
-Cassidy
YUM! I’m a huge fan of Enjoy Life Chocolate Chips and have several bags in the pantry right now…totally making this for our Christmas party!
YAY Celeste!!! We just ran out from the batch I made a few weeks ago so I’ll be making it again too! It’s perfect for parties 🙂
-Cassidy
I’m too lazy to make fudge right now, but I am SO craving it! This looks incredibly indulgent – it’s hard to believe it’s practically guilt free.
YUM! I haven’t made fudge in forever and this looks like a delicious place to start. Love that its vegan!
I never understand how Enjoy Life choc morsels are considered Paleo???? They have cane sugar and no cane sugar is allowed….only maple syrup and honey in moderate amounts?????
Hi JoAnne, I actually don’t understand that either!!! We were eating them before I knew if they were Paleo or not because they are dairy and soy free and we aren’t strict Paleo. I was excited to find out they were Paleo though, but have never understood it either!
-Cassidy
This fudge looks so incredibly rich, creamy and dreamy!! I could see this being a hit at any holiday party!! I so want to try this!
Must try. It looks amazing! 🙂
Thanks Raia, I hope you like them as much as we do 🙂
-Cassidy
Hi Cassidy! Thank you for sharing this wonderful recipe. Thanks to you my youngest (who has multiple allergies) is getting ready to try fudge for the first time! Should the fudge set in the fridge or freezer? The tutorial says freezer but the recipe says fridge, can you please clarify? Thank you so much! 😀
Hi Kelley, sorry about that! It’s suppose to be freezer – I will fix it right away! I hope you and your son like it as much as we do!!!
XO,
Cassidy
Yes, we LOVE it!! A smashing hit, I will definitely make it again! I’m going to increase the coconut milk next time to see if I can make it a wee bit more voluminous (haha)! Thank you for answering my question and again for sharing, so greatly appreciated! 😀
YYAAAYY, I’m SO happy you liked it!!!! Thanks for coming back and letting me know 🙂
XO,
Cassidy
I just made this and omitted the nuts and replaced them with marshmallows and sprinkled with GF graham cracker crumbs. My son (with a long list of food allergies) is in heaven. It’s a perfect holiday treat! Thank you!
Thanks Jaime! I made some more yesterday, but I should have waited and tried it with marshmallows and GF graham crackers, that sounds DE-LISH!!!!
-Cassidy
This fudge looks absolutely divine, Cassidy! I just used my last can of coconut milk from the fridge so I better some more in so I’ll be ready to make this recipe for Son and his girlfriend next week. 🙂 So glad you share it on Gluten-Free Wednesday this week!
Thanks and Merry Christmas! xo,
Shirley
Thanks so much Shirley, I hope you like it! I’m making this fudge again tomorrow, it’s one of our favorites! Have a great time with your family next week 🙂
XO,
Cassidy
Sounds D’Lish! LOVE fudge!
YUM, this fudge looks awesome! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Another amazing recipe, Cassidy! I see a lot of people using the mini Enjoy Life chocolate chips – they do contain cane-sugar, but people seem to still call the recipe Paleo. So I think you’re good.
Stopping by tonight to wish you and your family and very happy holiday and a wondering new year.
Big Hugs,
–Amber
Oh yum! And it really is easy, too! I don’t trust myself around this recipe. I could eat the whole batch. Thanks for sharing this at Healing with Food Friday!